Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 3 Tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-3/4 cup all-purpose flour
- 1-1/2 teaspoons instant espresso, slightly crushed
- 1-1/2 cups (8 ounces) semisweet chocolate chips
Place the butter, brown sugar, and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed. Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.
Prepare a cookie sheet with about 2 tablespoons of shortening (or use a non-stick spray). Using a 1-ounce scoop, or using a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2-inch circles; there should be room on the sheet for six or eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crisper cookies.
Yield: about 2 dozen cookies
Recipe Source: Neiman Marcus Cookbook: 50 Years of Recipes by Kevin Garvin, John Harrison, and Neiman-Marcus (Random House)
Reprinted with permission.